Don’t show this recipe to your Russian friends, because we've taken a few liberties with it to create a tasty version that's simple enough for weeknights. You'll still find the key elements of mushrooms, beef mince and sour cream, but we've added smoked paprika for flavour and served it with steamed veggies and a creamy mash to soak up the sauce.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
baby spinach leaves
beef-style stock powder
butter (for the mash)(ContainsMilk)
butter (for the sauce)(ContainsMilk)
soy sauce(ContainsGluten, Soy)
Bring a large saucepan of salted water to the boil. Peel the potato and cut into 2cm chunks. Cut the broccoli into small florets and roughly chop the stalk. Thinly slice the button mushrooms and brown onion. Finely chop the garlic. Roughly chop the baby spinach leaves.
Cook the potato in the boiling water until easily pierced with a knife, 15 minutes. In the last 6 minutes of cook time, place a colander or steamer basket on top of the saucepan and add the broccoli. Cover with a lid and steam until tender. Transfer the broccoli to a bowl, season to taste and cover to keep warm. Drain the potato and return to the saucepan. Add the milk, salt and butter (for the mash) and mash with a potato masher or fork until smooth. Cover with a lid to keep warm.
While the veggies are cooking, heat a large frying pan over a medium-high heat with drizzle of olive oil and the butter (for the sauce). When the butter has melted, cook the sliced mushrooms and onion, stirring occasionally, until softened, 6-8 minutes. Transfer to a medium bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the beef mince, breaking it up with a spoon, until just browned, 4-5 minutes. Return the mushrooms and onion to the pan, then add the garlic and smoked paprika (see ingredients) and cook, stirring, until fragrant, 1 minute.
Add the soy sauce, water, beef-style stock powder and baby spinach to the frying pan. Bring to the boil, then reduce the heat to low. Add the sour cream and stir until warmed through, 1 minute. Season to taste.
Roughly chop the parsley leaves. Divide the mash between bowls and top with the beef and mushroom stroganoff. Serve with the broccoli and garnish with the parsley.